Infused Oils

Total Time: 336 hrs 20 mins Preparation Time: 336 hrs Cook Time: 20 mins

Ingredients

• Servings: 1
• 1 cup canola oil
• herbs

Recipe

• 1 place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing).
• 2 warm over low heat, stirring occasionally for 20 minutes. cool overnight.
• 3 pour through a fine wire-mesh strainer, discarding solids. cover and refrigerate up to two weeks.
• 4 basil oil: use 1 cup chopped fresh basil.
• 5 mint oil: use 1 cup chopped fresh mint.
• 6 dill oil: use 1 cup chopped fresh dill.
• 7 oregano oil: use 1 cup chopped fresh oregano.
• 8 thyme oil: use 1 cup chopped fresh thyme leaves.
• 9 chive oil: use 1 cup chopped fresh chives; reduce oil to 3/4 cup.
• 10 sage oil: use 1/2 cup chopped fresh sage.
• 11 rosemary oil: use 1/2 cup chopped fresh rosemary.
• 12 black pepper oil: use 1/2 cup coarsely ground black pepper.
• 13 ginger oil: place 1/3 cup chopped fresh ginger in a heat-proof container. heat oil, and pour over ginger.
• 14 chile pepper oil: crumble 2 dried red chile peppers, and place in a heatproof container.heat oil, and pour over chiles.